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RECIPES TO TICKLE YOUR TASTE BUDS
MURGIR CUTLET (CHICKEN CURRY) Take the bones out of the chicken and slightly beat it to soften. Add ginger, garlic, yoghurt, red chilli powder, coriander paste and salt and sugar and leave to marinade for 2 hours. Take each piece of chicken, dip in egg and roll in breadcrumb and fry for 8-10 minutes in hot oil. Serve with salad. ALOOR DUM ( POTATO CURRY) Boil small potatoes. Fry the boiled potatoes in hot oil. Mix chilli powder in good amount of yoghurt and mix with the fried boiled potatoes. Salt and sugar to taste. If you prefer, add green chillies and boil this until it is thick. Put ghee in a pan and add astefed. Add the potatoes. Dry fry some cumin and grind it in grinder. When the potatoes are ready to be served, add the ground-fried cumin on top. Serve with roti or paratha. DIMER BHAPA (BAKED EGG CURRY) Whisk the eggs together in a dish. Add salt, chopped onion and green chillies. Then take the whisked egg and put it in a greased (with oil/ghee) covered dish. Boil water in a pan and put the covered dish in it and steam the eggs for few minutes until it sets. Leave it for a few minutes and cut it into cubes. Put oil and ghee mix in a pan. Add turmeric, chilli powder, ginger, onion and garlic paste and fry it for a few minutes. Add a little sugar to given it a golden colour. Add the fried potatoes and boil for a few minutes. Add salt to taste. When the oil separates from the spices add the egg cubes. Leave it for a few minutes. Serve with boil rice. NARKOL CHINGRI (PRAWN WITH COCONUT) 500 gms of prawns, 1 packet dried coconut or 1 whole fresh grounded coconut, garlic paste, turmeric, chilli powder, ground mustard, salt and green chillies. Warm the oil well. Add the garlic, mustard, chilli powder and fry for a few seconds. Add the prawns and fry for a further few seconds. Add the salt and ground coconut and leave for a few minutes. Do not add water. When the oil comes on the top, it is ready to be served. Serve with boiled rice. MANGSHO MURGIR RASSELLA (MEAT/CHICKEN RASSELLA) About 750gms of lamb/mutton or a large chicken. Yoghurt 500gms, ghee 100gms, sliced onions 100gms. Bayleaf 4, clove, cinnamon and cardamom, enough garlic and chilli powder. 5/6 green chillies (depending on how hot you like your food). Warm the ghee, put the bayleafs, clove, cinnamon and cardamom, add sliced onion and fry for a few minutes, add the garlic and chilli powder and finally put the meat in. Fry the meat in the spices for a few minutes. Add salt and sugar to taste. Put the lid on and leave to cook. The water from the meat and yoghurt should help to cook. If the water dries up add a little water. When the water dries and ghee comes on the top, it is ready to be served. Serve with either rice or paratha. The above recipes have been contributed by Sharmila De Majumdar TAK MISTI FHULKOPI INGREDIENTS Cauliflower - 1 medium sized sliced onions - half ginger paste - 1tsp garlic paste - half tsp green chillies - 1 chopped whole garam masala vinegar - half teaspoon worcester sauce - 1 tsp tomato ketchup - 1tsp tumeric optional salt to taste sugar - 2 tsp METHOD Cut the cauliflower into bigger sizes . Heat the oil , fry the cauli pieces.Fry them till it is tender and keep aside. Fry the sliced onions (light fry) with whole garam masala and green chillies. Add the rest of the above ingredients to prepare the gravy. Cook till the oil can be seen on the sides of the pan. Now add the fried cauliflower, Mix well. Add salt and sugar to taste. cook it in slow flame for 5-10 minutes or in a preheated oven for 10 minutes .Wrap the preparation in alumunium foil. Serve hot, sprinkle gaaram masala . This recipe is given by Mrs.Lina Basu.
PATAL POSTO INGREDIENTS Patal -12-15 Posto - 150 gms Yogurt - 2-3 tbsp Green Chillies - 10-12 Dessicated Coconut or fresh coconut - 75gms Salt and Sugar to taste Grated panner - 1 cup Mustard Oil to sprinkle METHOD Cut the patals into halves lenghtwise. Peel the skin of the patal slightly. Grind posto and keep aside. Now make a paste of yogurt, greenchillies and coconut and mix it to the above posto paste. Mix it well. Fry the patals lightly , add the paste, cook untit is is cooked well. Add salt and sugaar to taste.At the end add the grated paneer and mix it throughly. Sprinke few drops of mustard oil for a nicearoma. Serve hot with plain rice. This recipe is given by Mrs.Sanchita Pal. BRINJAL CURRY INGREDIENTS Brinjals - 8-10 (small) Roasted Sesame seeds - half cup Roasted peanuts - half cup Onion - 1medium Ginger anad gaarlic paste - 2 tsp Tomatoes - 2 Green chillies - 3-4 Cumin seeds -( Fhurni) oil Salt to taste METHOD Prepare a paste of the above ingredients. Heat oil and add the cuminseeds . Once the seeds starts cracke add the paste. Cook the paste thoroughly untill oil can be seen on the sides of the pan. Finally add the brinjals salt and sir it well. Cover and cook it in slow flame untill the brinjals are cooked properly. Serve hot with rice or chappatti. This recipe is given by Mrs.Anjali Bose
CHICKEN SWEETCORN CUTLETS INGREDIENTS Minced Chicken -250gms Sweetcorn - 1 small tin Ginger and garlic paste - 1 tsp Green chillies - 4-5 Chopped onoin -1 medium size chopped carriander leaves red chillie powdeer half tspoon Salt to taste. METHOD Drain the water from the sweetcorn . Grind the chicken, sweetcorn ,greenchillies ,ginger and garlic paste.Keep aside. Now add the chopped onion chopped carriander leaves and red chilli powder . Mix it thoroughly. Shape the cutlets. Shape each portions into balls andcutl press in between your palms to give it a flat oval shape. Heat oil and deep fry the cutlets till crisp and done. Remove onto an absorbent paper to remove the excess oil. Servehot with tomato sauce/carriander chutney. This recipe is given by Mrs.Anusuya Samanta.
CHUNK FU INGREDIENTS Rice noodles - 150gms (2 blocks) Onion - 1 medium size Chopped capsicum, peas, carrot and sweetcorn - 1˝ cup Flour Salt and Sugar to taste Oil METHOD Cook the rice noodles and keep aside. Slice the onions, heat oil and fry the onions. Add the chopped vegetables with the onions. Add salt and sugar Cook it well and keep aside. This will be used later as filling. Knead the flour and make a dough and divide into 10-12 equal balls to roll out puris. When the puri is rolled out place a glass in the centre of the puri and mould it to shape it like a bowl. Heat oil and deep fry them. Drain the excess oil into an absorbent paper .Place the filling into fried moulds. Serve hot with tomato ketchup or chutney. This recipe is given by Mrs. Anusuya Samanta. CHICKEN CURRY INGREDIENTS Chicken - 750-1kg Yogurt Onion - 2 medium size (Make a paste) Garlic - 2cloves (if big), 2-4 (if small) (Make a paste) Whole garam masala Green Chillies -- 4-6 Fresh Curry leaves Salt and sugar to taste METHOD Cut the chicken pieces into medium size. Wash it, drain the excess water and marinate in yogurt fir 2 hours . Keep aside. Heat ghee and add the garam masala. and garlic paste. Stir it for 30 seconds and add the onion paste . Fry till the onion golden brown. Add the marinated chicken. Mix it throughly. Add the green chillies (slit the chillies). Add salt and sugar to taste. Cover it and cook it in slow flame until the chicken is cooked properly. Sprinle some cuury leaves. MIx it well. Serve hot with plain rice or chappatti.
This recipe is given by Mrs. Monica Pal CHICKEN ROAST INGREDIENTS Chicken - 750 - 1 kg Tomato puree Garlic Black Pepper Red Chillie Powder Butter Salt to taste METHOD Cut the chicken into medium size pieces. Wash it thoroughly. Now marinate the chicken with all the above ingredients .Keep in the refrigerator for atleast 2 hours. Now bake in a pre heated oven until the chicken is baked properly. Serve hot with plain rice. This recipe is given by Mrs. monica pal
KASURI MUTTON
INGREDIENTS Mutton - 500- 750 gms Sliced Onions and onion paste ( One onion sliced and one onion paste) Ginger and garlic paste - 2tsp Tamarind paste - 1 tsp Chopped carriander - ˝ a bunch Kasuri Methi - 2tsp Black pepper Dessicated Coconut (powder) Cooking Oil Salt and sugar to taste METHOD Heat oil, add the kasuri methi and when the flavour starts coming out add the sliced onions. Fry till golden brown. Add the onions paste mix it thoroughly and stir it well . Add the ginger garlic paste. stir it well . Add the tamarind paste ,blackpepper and dessicated coconut. Stir it well till the oil starts come from both side of the pan. Add salt and sugar to taste. Cover it and cook in slow flame till the meat is medium cooked. Finally add the chopped carriander stir it well . Again cover it, cook it in slow flame till the mutton is cooked properly. Serve hot with plain rice or nun. This recipe is given by Mrs . Piali Ghosh METHI CORNICKEN INGREDIENTS Chicken -750-1kg yogurt - 4-5 tbsp onions -1-1˝ finely chopped methi leaves - 1 bunch (finely chopped) Ginger and garlic paste -1tbsp Red chillie Powder Chopped Toamtoes - 1 chopped Corn - 1 small tin Carriander - few to sprinkle Garam masala Cream - few drops Oil /ghee METHOD Marinate the chicken pieces in yougurt and refregerate for atleat 2 hours. Heat oil/ghee, fry the chopped onions. When the onions become soft add finely chopped methi leaves, fry till the onions are golden brown. When the oil/ghee starts coming out from both the sides add ginger ,garlic, garammasala, red chillie powder and chopped tomatoes. Stir it for 4- minutes. Add the marinated chicken and cook for 10-15 minutes till the chicken is cooked properly. Add the corn , mix it thoroughly. Sprinkle carriander leaves and garam masala. Serve hot with rice. This recipe is given by Mrs.Piali Ghosh GREEN LOBSTER CURRY INGREDIENTS Lobsters - 10-15 Carrinder leaves - 1 bunch dessicated coconut or fresh coconut - 1 cup Tamarind Paste - 1 tsp Green chillies - 8-10 Mint sauce - ˝tsp salt Garlic - 1 tsp Mustard Oil METHOD Clean the lobsters and keep aside. Make a paste of all the ingredients in the grinder. Heat mustated oil add the paste and the lobsters. Cover and cook it in slow flame till the lobsters are cooked thoroughly. Serve hot with plain rice.
This recipe is given by Mrs.Piali Ghosh
BAKED BHETKI INGREDIENTS Bhetki -500gms Onions-1 Tomato -1 Capsicum -1 salt and pepper to taste Chopped Green Chillies - 1 Butter METHOD Cut the bhetki fish in to square shapes, Cut the onions ,toamato and capsicum . Now in a baking tray, place a foil and place the fish pieces. On top of the fish place the onion, capsicum and tomato rinds. Sprinkle salt and pepper to taste. Finally add a dollop of butter to each of the fish pieces which are already decorated with onion, capsicum and toamto. Bake the fish preparation in pre heated oven for 8-10 minutes. Serve hot. This recipe is given by Mrs. Sandhya Ghosh MUTTON MUGLAI INGREDIENTS Mutton 400gms Curd - 2tbsp Ginger - Garlic paste 1tbsp Onion 1 sliced and 1 onion chopped finely carrinder powder 1˝tbsp black pepper powder - 1 tsp whole Garam Masala - 1 tsp Bay leaf - 1 Poppy seeds paste - 2tbsp Cashew Paste - 1 tbsp Whole red chillie - 1 Sugar - ˝ tsp Salt to taste Cooking oil METHOD Marinate washed
mutton with ginger garlic Heat oil in a pan and fry the sliced onion with a pinch of sugar till lightly browned. Make a paste and keep side. Heat oil, add red chilli, bay leaf and the whole garam masala (you can lightly grind them in a grinder) . Now add mutton and fry well , add poppy paste ,cashew and onion paste , sugar and fry for 10 minutes. Add the curd, add salt and slight water. Cook till mutton is done. This
recipe is given by Mridul Biiswas Please watch out for more and exciting recipes We welcome contributions from our readers Please send your recipes to recipes@e-solinc.com
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